Recipe of the week…

Crumpets are the quintessential afternoon tea treat, served warm with lashings of butter. Here, Executive Pastry Chef Jason Brown gives us his quick and easy recipe for this perfect homemade favourite.

175g Bakers flour

175g Plain flour

14g Yeast

7g Sugar

350g Warm milk

170g Warm water

1/2tsp Bicarbonate soda

7g Salt

Method; In a medium-sized bowl, dissolve the yeast and sugar into the warm milk. Add both the baker and plain flour together and mix with a dough hook until a smooth dough forms. Leave to rest for 30 minutes until fully proofed and then gently knead the dough for a few seconds to take the air out. Mix the bicarbonate, salt and warm water together and add this to the batter. Cover and rest for 20 minutes.

Lightly grease the inside of stainless steel rings (or circular cutters) used for cooking with canola spray. The size of the ring will determine the size of your crumpet.

In a large non-stick pan, heat a touch of canola oil over a medium heat. Add 2 tablespoons of batter per ring and cook until bubbles appear on the surface of the batter. Then flip and cook until golden brown.

Beurre noisette emulsion

2 x Soft boiled eggs, cooked for 4 minutes and chilled.

Beurre noisette

Lemon juice

Chives

Salt

Method; Blend the soft poached eggs with the warm beurre noisette, pouring slowly and trying to obtain as little heat as possible. Once at mayonnaise consistency, remove from the blender and place into a bowl. Add chopped chives, lemon juice and salt until required.